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New Masterbuilt portable/camping smoker! - Page 2

post #21 of 30

I picked up two of these at Sams a couple of weeks ago for $49 (one for me and one for my neighbor).  The first weekend I did two racks of baby back ribs and and a jalapeno stuffed pork tenderloin and they turned out great.  I normally use an offset smoker, and nobody could tell the difference. Last weekend I did 3 pounds of smoked salmon, and again, it turned out just like the offset.

 

Today I was at Sams to get some items for a pork loin smoke this weekend, and they had them marked down to $29, so of course, I grabbed the last one (other than the display).

 

They will both go on vacation this summer so we can do 4 pork butts at one time.

 

I'm very impressed by this little smoker.  It holds temps at 225 - 250 easily while hooked up to a 20 lb tank and can reach over 350 if you turn it on high.

 

Mike

post #22 of 30

Just picked one of these up to use at our motorhome at the dog shows. We have two MES30's at home but thought this would be easier to transport.

 

We made ribs last weekend and with a bit of wiggling we were able to fit 4 racks of baby backs. The ones on the top rack were great but the ones on the bottom burned. That bottom rack is too close to the burner.

 

Anyone else move that rack higher?  Maybe I just need to learn the smoke better...

 

Thanks!

Carol

post #23 of 30

I have had the same problem with being unable to complete a smoke without the portion of the meat directly above the burner on the bottom rack getting burnt. 

post #24 of 30
Tried another pork butt today...was real careful to not let temp climb above 225 and I even placed foil across bottom to at least buffer flame, not that I had high expectations of that helping. However the result was the same, bottom portion of butt that sits over the burner got chrunchy black not even half way through the smoke.

Only solution I've found is to spend the time cutting away the burned portion once done, but this isn't ideal. Anyone have any tips or suggestions on how to avoid this?
post #25 of 30

I now have 3 of these, one I keep in the back of my work truck, one at the house for the wife to use while I am away, and a new one in the box (just in case). What I have done for all of them is at the local HD, they have a thin sheet of metal that fits perfectly just above the rack that holds the smoke box and water tray, it keeps grease flare ups down to nothing and helps with the burning of the meat on the lower rack. I also when doing ribs will rotate the upper and lower racks about 1/2 way through the cook.

I have found that pellets will give a longer and cleaner smoke than chips do. 

post #26 of 30
Quote:
Originally Posted by h8that4u View Post
 

I now have 3 of these, one I keep in the back of my work truck, one at the house for the wife to use while I am away, and a new one in the box (just in case). What I have done for all of them is at the local HD, they have a thin sheet of metal that fits perfectly just above the rack that holds the smoke box and water tray, it keeps grease flare ups down to nothing and helps with the burning of the meat on the lower rack. I also when doing ribs will rotate the upper and lower racks about 1/2 way through the cook.

I have found that pellets will give a longer and cleaner smoke than chips do. 


Where in Home Depot do you find this sheet of metal?

 

 

Thanks,

Carol

post #27 of 30

I dont remember the isle but they have small angle iron and small sheets of metal like diamond plate or smooth, the one  I am using is HD model #56032, if you put that in the search on their web site it should pull it right up for you.

post #28 of 30

Also, amazon is selling them now but the price is a lot higher than the Sams price, but amazon also sells a really nice looking canvas carry bag for the smokers. Also on amazon they have an electric model of the same size.

post #29 of 30
Hi Carol,
I had the same issue with mine and devised an easy fix that helped.
I got a couple of those disposable aluminum flat sheet pans ( the ones that look like a cookie sheet), poked a bunch of holes in it with a screw driver...put a small bricks on the floor of the smoker in each corner that supported the pan above the burner and chip tray.
It dispersed the heat well.
It's a little bit of a pain to add chips too, but it did work.
post #30 of 30
Just put mine together. I won it on the local radio show.
Anybody know what the chain and rod is used for.
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